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Horseradish Vinegar

A vinegar infused with horseradish, shalot, cayenne, and vinegar, steeped for two weeks.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 11 ingredients
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Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Horseradish Vinegar

Ingredients

Directions

  1. Put all the ingredients into a bottle.

  2. Shake the bottle well every day for a fortnight.

  3. When it is thoroughly steeped, strain the mixture.

  4. Bottle the strained liquid; it will be fit for use immediately.

Nutrition, whole recipe (rough)

308Calories
16 gProtein
19 gFat
20 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Cayenne1 tsp (1.8g)6
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + clovetop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vinegar
Acts as the base liquid that steeps and extracts flavour from the other ingredients.
Cream
Adds richness and a softer, rounder body to the sharp liquid.
Lemon juice
Adds acidity that brightens the flavour and balances sweetness.
Milk
Adds body and mellows the sharpness of the vinegar.
Syrup
Adds sweetness that balances the acidity of the vinegar and lemon.

Swap the clove

How well each one fits the dish's main ingredients (vinegar, cream, lemon, milk, syrup, ginger, egg):

  1. Cinnamonfits better
  2. Cardamomfits better
  3. Nutmegfits better
  4. Clovethe original

Fit is the average pairing score against vinegar, cream, lemon, milk, syrup, ginger, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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